This shaved asparagus salad with quinoa recipe is a great option for a take to work lunch or a side salad for dinner.

Shaved Asparagus Salad Ingredients
- 15 large stalks of asparagus
- 1/2 cup uncooked red or black quinoa
- 1/4 cup fresh-squeezed orange juice
- 1 tablespoon of orange zest
- 1 tablespoon whole grain mustard
- 1 scallion, diced
- 1 tablespoon olive oil
- pinch of salt & pepper
How to Make this Easy Salad
- Cook the quinoa by adding it to a saucepan with 1 cup of water. Bring it to a boil, then cover and let simmer for 15 minutes.
- Once all the water has been absorbed, remove from the heat and let sit for 15 minutes. Then fluff the quinoa with a fork.
- While the quinoa is cooking, create asparagus ribbons with a vegetable peeler. Grip the woody end of the asparagus and move the peeler away from you – creating long strands.
- Combine the orange juice, zest, mustard, scallion, olive oil, salt and pepper in a small bowl.
- Combine the quinoa, asparagus ribbons, and dressing in a large bowl and stir gently to combine.

Tips for Making this Asparagus Quinoa Salad
If you’re looking for a lunch that you can easily take to work, this salad works great. It tastes great served warm or cold There are a lot of potential add-ons for this simple salad, like toasted pine nuts or crumbly goat cheese.
Shaved Asparagus Salad

This shaved asparagus salad with quinoa recipe is a great option for a weekend lunch or a side salad for dinner.
Ingredients
- 15 large stalks of asparagus
- 1/2 cup uncooked red or black quinoa
- 1/4 cup fresh-squeezed orange juice
- 1 tablespoon of orange zest
- 1 tablespoon whole grain mustard
- 1 scallion, diced
- 1 tablespoon olive oil
- pinch of salt & pepper
Instructions
- Cook the quinoa by adding it to a saucepan with 1 cup of water. Bring it to a boil, then cover and let simmer for 15 minutes.
- Once all the water has been absorbed, remove from the heat and let sit for 15 minutes. Then fluff the quinoa with a fork.
- While the quinoa is cooking, create asparagus ribbons with a vegetable peeler. Grip the woody end of the asparagus and move the peeler away from you - creating long strands.
- Combine the orange juice, zest, mustard, scallion, olive oil, salt and pepper in a small bowl.
- Combine the quinoa, asparagus ribbons, and dressing in a large bowl and stir gently to combine.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 101Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 67mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 3g